The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Cod with Spicy Beans & Lemon Yoghurt
Our sustainably sourced cod is so deliciously flaky that it doesn’t need dressing up. Here we bake it simply with a squeeze of zingy lemon, salt and pepper. Paired with paprika-spiced haricot beans simmered with passata. Vitamin-rich tenderstem broccoli on the side for greens.
Ready in 20
High protein
1/3 daily fibre
4 of 5 a day
Low sat fat
Serving size
Ingredients
- 80g coconut yoghurt (Organic Coconut Milk (98%) (Organic Coconut, Filtered Water), Thickener: Organic Tapioca Starch, Live Vegan Cultures)
- 2 cod fillets (skin off) (Fish)
- 1 chilli
- 3 garlic clove
- 1 onion
- 1 unwaxed lemon (use half)
- 1 tsp dried oregano
- 180g Tenderstem broccoli
- 2 tsp smoked paprika
- 230g butter beans (Rehydrated butter beans, water, salt, antioxidant: ascorbic acid.)
- 200g passata (tomatoes, salt, citric acid)
Nutritional Information
Calories: 547
Protein: 51g
Carbs: 38g
Fat: 21g
Ingredients
- 230g butter beans (use half) (Rehydrated butter beans, water, salt, antioxidant: ascorbic acid.)
- 2 tsp smoked paprika (use half)
- 80g coconut yoghurt (use half) (Organic Coconut Milk (98%) (Organic Coconut, Filtered Water), Thickener: Organic Tapioca Starch, Live Vegan Cultures)
- 1 chilli (use half)
- 200g passata (use half) (tomatoes, salt, citric acid)
- 1 cod fillet (skin off) (Fish)
- 3 garlic clove
- 1 unwaxed lemon (use half)
- 180g Tenderstem broccoli (use half)
- 1 tsp dried oregano (use half)
- 1 onion (use half)
Nutritional Information
Calories: 595
Protein: 52g
Carbs: 41g
Fat: 25g
Cod with Spicy Beans & Lemon Yoghurt
Our sustainably sourced cod is so deliciously flaky that it doesn’t need dressing up. Here we bake it simply with a squeeze of zingy lemon, salt and pepper. Paired with paprika-spiced haricot beans simmered with passata. Vitamin-rich tenderstem broccoli on the side for greens.
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Cooking Instructions
- Preheat the oven to 200C / fan 180C / gas mark 6. Finely dice the onion. Finely chop or crush the garlic. Finely chop the chilli (remove seeds for less heat).
- Heat a large frying pan with 1 tbsp oil on medium heat. Add the onion and garlic and cook for 3 mins. Add the paprika and oregano and cook for 2 mins. Drain and rinse the beans, then add to the pan along with the passata and chilli (to taste). Season with sea salt and black pepper. Simmer for 5-10 mins, until slightly thickened. Remove from the heat, set aside and keep warm.
- Make the lemon yoghurt; zest the lemon. Place half the zest in a small bowl and mix with the yoghurt, a pinch of sea salt and black pepper. Thinly slice the half lemon into 2 thin rounds and set aside. Add a squeeze of lemon juice (to taste) to the yoghurt and mix.
- Trim the broccoli and place onto a lined baking tray alongside the cod. Top the cod with a lemon round each. Season with sea salt and black pepper. Drizzle with 1/2 tbsp oil. Bake for 8-10 mins, until the fish is cooked through and the broccoli is soft and golden.
- Serve the spicy tomato beans and broccoli on plates topped with the cod. Spoon over the lemon yoghurt. Sprinkle with the remaining zest, if desired.
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